Spaghetti and Meatballs
This is a quick and easy weeknight supper. You can make this homemade spaghetti and meatballs in 30 minutes if you use frozen meatballs. The sauce is delicious, with only a few ingredients, who needs to buy ready made sauce? Save money and stock up on large cans of crushed tomatoes when they are on sale.
Try my Mom’s Meatballs, you can make them ahead and keep them in the fridge for up to 3 days, or freeze them for 2 months.
- 1 tbsp Olive Oil
- 3 cloves garlic
- 28 oz Crushed Tomatoes
- 1 tsp Basil, crushed
- 12 2" Meatballs,
- 1 lb spaghetti
- Parmesan Cheese
- Fill a pot with at least 8 cups of water, and bring it to a boil. Add a heaping tablespoon of salt as it’s coming to a boil. Cook pasta according to package directions. Drain and set aside.
- Heat large skillet over medium heat. When hot, add olive oil. When hot, add minced garlic, and saute briefly until you smell it. Add basil, cook for a few seconds to release the oils from the herb, then add tomatoes. season with salt and pepper to taste. Bring to boil, reduce heat and simmer for about 10 minutes.
- If meatballs are frozen, cook according to package directions. If you make your own, (see recipe for easy directions). Cook at 375F for 10 minutes. Drain off any fat that accumulates and add the meatballs to the sauce. Simmer for about 10 more minutes until meatballs are cooked through.
Put It all Together!
- Place spaghetti in large serving dish. Add a couple ladle fulls of sauce and mix well. Top off with meatballs and remaining sauce. Serve individual portions and top with grated parmesan cheese. Enjoy!